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Heat the cream in a saucepan along with 1 cup of the candy caps and the superfine sugar/cane juice.
Once it is hot (about 180 degrees, still below a simmer), cover and let stand for 30 minutes to infuse the mushrooms.
Using a spice grinder or coffee grinder, grind the remaining ¼th cup of candy caps into a fine powder. Mix the powder with the vanilla sugar in a small bowl.
Bloom your gelatin by soaking it in cold water until the granules or sheets have swelled.
Lightly oil ramekins, coffee cups, etc to use as molds for your panna cotta using the neutral flavored oil.
Strain the candy caps out of the cream using a chinois or other very fine mesh strainer. Discard the mushrooms.
Remove the gelatin from the water, and stir it into the warm cream.
Using a ladle, fill your molds, ramekins, or cups with the panna cotta base.
Carefully transfer the panna cotta to the fridge to gel (2-4 hours).
Once the panna cotta has gelled, carefully remove it from the molds.
Dust the plated panna cotta with the candy cap and vanilla sugar mixture, garnish with a sprig of mint, and serve.